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Creole Jambalaya

A recipe for Creole Jambalaya!  Chicken, Andouille sausage, and shrimp are simmered in a spiced broth with rice and vegetables.
Course Main
Cuisine Creole
Keyword andouille sausage, chicken, creole, jambalaya, Louisiana, rice, sausage, shrimp, United States
Prep Time 20 minutes
Cook Time 35 minutes
0 minutes
Total Time 55 minutes
Servings 4 -6 Servings


  • 2 tablespoons (30 grams) unsalted butter or a neutral oil
  • 8 ounces (227 grams) boneless, skinless chicken (breast or thigh) cut into bite size pieces
  • 2 tablespoons creole seasonings divided, recipe below
  • 8 ounces (227 grams) smoked Andouille sausage sliced
  • 1/2 medium onion chopped
  • 1/2 medium green bell pepper seeded and chopped
  • 1 stalk celery chopped
  • 3 cloves garlic minced
  • 14.5 ounces (411 grams) chopped tomatoes
  • 1 cup (180 grams) long grain rice
  • 2 cups (473 milliliters) hot chicken stock
  • 3 bay leaves
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 8 ounces (227 grams) raw medium shrimp peeled and deveined
  • Salt and freshly ground black pepper to taste
  • 2 green onions thinly sliced

Creole Seasonings:

  • 1 1/4 tablespoons sweet paprika
  • 1 tablespoon garlic powder
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried thyme
  • 3/4-1 1/2 teaspoons cayenne pepper


To make the Creole Seasonings:

  • In a medium bowl, combine the paprika, garlic powder, salt, black pepper, onion powder, oregano, thyme, and cayenne. Store in an airtight jar until ready to use.

To make the Jambalaya:

  • In a large pan, melt the butter over medium high heat.
  • Toss the chopped chicken with 1 tablespoon of the creole seasonings. Add to the hot pan along with the Andouille sausage and cook until golden on all sides.
  • Add the onion, bell pepper, and celery. Cook, stirring occasionally, until they begin to soften.
  • Mix in the garlic, tomatoes, and remaining 1 tablespoon creole seasonings. Add the rice and stir until coated.
  • Stir in the chicken stock, bay leaves, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to medium low. Cover and cook, stirring very occasionally, until the rice is tender and most of the stock has absorbed, about 15 minutes. Add a little more stock if needed.
  • Gently mix in shrimp and cover. Cook just until the shrimp turns pink, about 10 minutes. If needed, add a little more creole seasonings, salt, or pepper to taste. Remove the bay leaves, top with green onions, and serve hot.